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Red Onion Salad with Tahini Dressing
2 red onions
300g (10oz) young spinach
For the tahini dressing
6 tbsp water
3 tbsp white wine vinegar
3 tbsp tahini
2 tbsp coarse-grain mustard
1 tbsp barley syrup or golden syrup or corn syrup
1 garlic clove, crushed
125ml (4oz) olive oil
For the dressing, whisk together all the ingredients in a bowl until smooth.
Peel the onions without removing the roots, then cut the onions into separate wedges (the root holds the
wedges intact). Place in a baking dish and cover with half the dressing. Leave to marinate for 2 hours
then bake in 200C/400F oven for 30 minutes until tender.
Place the spinach in a bowl, add the onions and the remaining dressing, reserving just a little to serve.
Toss until the salad is well coated.
Divide the onion salad equally between four serving plates, drizzle with the remaining dressing.
Lazy Caribbean Soup
4 passion fruit, halved
1 ripe mango, diced
2.5cm (1inch) piece fresh root ginger, grated
2 tbsp maple syrup or corn syrup
300ml (1/2 pint) fresh orange juice
1/2 tsp cracked black pepper
For the salsa
1/2 mango, cut in 5mm (1/4 inch) dice
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